Hot Tomatoes And Cucumbers
Hot Tomatoes and Cucumbers is a vibrant, comforting dish that showcases the freshness of summer vegetables. The combination of sautéed cucumbers and onions with juicy tomatoes creates a delightful medley, enhanced by the aromatic touch of dill. It's a perfect side dish for grilled meats or a light vegetarian meal.
Ingredients
Instructions
- Cook and stir cucumbers and onion in butter or margarine in a skillet for about 5 minutes.
- Stir in tomatoes.
- Sprinkle with salt and pepper.
- Cook until tomatoes are just heated through.
- Sprinkle with dill and serve hot.
Tips & Substitutions
For a more robust flavor, consider adding minced garlic or a sprinkle of red pepper flakes while cooking the cucumbers and onions. If fresh dill isn't available, fresh parsley or basil can be used as alternatives. Choose ripe, juicy tomatoes for the best taste, and you can even substitute zucchini for cucumbers for a different texture and flavor. This dish pairs beautifully with Fluffy White Icing for a light dessert.
Serving Suggestions
Serve hot as a side dish to grilled chicken or fish, or enjoy it as a light vegetarian main course. It pairs well with crusty bread or over a bed of rice. For a complete meal, consider adding a simple green salad or pairing it with a slice of Toll House Pie for dessert.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a skillet over medium heat, stirring occasionally, until warmed through. Avoid microwaving, as it may make the vegetables too soft. You can also enjoy this dish cold, as a refreshing salad.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Tomatoes And Cucumbers contains roughly 307 calories, with 5g protein, 38g carbohydrates, and 16g fat. It is an excellent source of vitamin C (41% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1857mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes in this recipe. Drain them well to avoid excess liquid. Add them to the skillet with the cucumbers and onions, but reduce the cooking time slightly to prevent them from becoming mushy.
What can I substitute for butter or margarine?
If you're looking for a dairy-free option, olive oil or coconut oil can work well as a substitute. For a richer flavor, try using ghee or vegan butter. Each alternative will slightly change the taste, but they will still yield delicious results.
Can I make this dish ahead of time?
While this dish is best served fresh, you can prepare the vegetables in advance and store them separately in the fridge. When ready to serve, quickly sauté them together with the tomatoes for a few minutes until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).